Scotch Eggs
Scotch Eggs
Ingredients
Pork sausage meat 350g
Eggs 6 medium
Dried mixed herbs 2 teaspoons
Breadcrumbs golden 50g
Method
1. Put 4 eggs in the saucepan, cover with cold water.
2. ! Wash and dry your hands after touching the eggs.
3. Place on hob, high heat and bring to the boil, then turn down the heat to low and set timer for 10 minutes.
4. Turn off the hob, take the saucepan to a sink and run the eggs under cold water for 5 minutes.
5. When the eggs are cool peel off the shell.
6. ! Wash and dry your hands.
7. Put the sausage meat and mixed herbs into a bowl and mix.
8. Divide the sausage meat into 4 equal portions, then use your hands to pat each portion into a flat disc.
9. Place an egg on top of the disc, then press the sausage meat around the egg to cover it. Place on plate, repeat with the other 3 boiled eggs.
10. Crack the other 2 eggs into a bowl and whisk with a fork.
11. ! Wash and dry your hands after touching the raw meat and eggs.
12. Roll the sausage meat into the raw eggs then roll in the dried bread crumbs to coat the surface.
13. Put the scotch eggs onto a baking tray.
14. Put in a pre-heated oven 180c for 25-30 minutes until golden brown.
15. HOT - use oven gloves to take out of the oven and leave to cool on a cooling rack.
When cool, if not eaten straight away, cover and place in a fridge, use them within two days.
Wash up and put everything away.